The end-of-year holidays are approaching, and we suggest this recipe for "gratiné scallops" that will delight your family for an unforgettable Christmas meal.
1. Before starting the recipe for gratiné scallops, preheat your oven to 180°C (350°F).
2. Sprinkle the scallops with flour. Heat the butter in a pan, add the scallops and cook them for 1 to 2 minutes on each side until they are golden brown. Once cooked, remove them from the heat and place them on paper towels to absorb any excess oil.
3. Now, let's make the sauce. Peel and finely chop the shallot, then sauté it in a pan without adding any fat. Once the shallot is lightly browned, add the white wine, heavy cream, and finely chopped chives. Then add the lemon juice and let the sauce rest.
4. Meanwhile, peel and finely dice the carrot into very small cubes. Cook them in lightly salted boiling water.
5. Now, let's assemble the gratiné scallops. In a ceramic (or other) shell, place 4 scallops and some small carrot cubes. Season with salt and pepper to taste, and cover everything with the sauce. Finally, add a small pinch of grated gruyère cheese.
6. Bake the scallops in the oven at 200°C (400°F) for about 8 minutes, and serve them hot and nicely gratinéed with a salad to which you can add some citrus fruits.
Notes & Suggestions
Here's a little variation for you, just because we're feeling generous: replace the carrot with finely sliced leeks... The combination of scallops and leeks works wonders! Take note... ;)
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
Per serving
% RDA
Energy value
332 kcal
17 %
Fat
17,18 g
25 %
of which saturated
10,24 g
51 %
Carbohydrates
10,04 g
4 %
of which sugar
2,56 g
3 %
Protein
24,63 g
49 %
Fibers
0,81 g
?
More data
Salt
0,53 g
9 %
Cholesterol
82 mg
?
sodium
214 mg
?
magnesium
58 mg
19 %
phosphorus
383 mg
48 %
potassium
502 mg
25 %
calcium
306 mg
38 %
manganese
1 mg
58 %
iron
1 mg
7 %
copper
0 mg
12 %
zinc
3 mg
19 %
selenium
10 µg
18 %
iodine
?
?
vitamin A
120 µg
15 %
beta-carotene
?
?
vitamin D
0 µg
3 %
vitamin E
1 mg
13 %
vitamin K
?
?
vitamin C
?
?
vitamin B1
0 mg
3 %
vitamin B2
0 mg
11 %
vitamin B3
2 mg
11 %
vitamin B5
0 mg
6 %
vitamin B6
0 mg
9 %
vitamin B12
2 µg
217 %
vitamin B9
?
?
Less data
* As an indication, before cooking, RDA of the EU.